Swirled Cranberry Cheesecake

A lovely holiday dessert

• Ready In: 2 hrs 15 mins
• Yields: 1 9-inch cheescake

Ingredients

• 2 1⁄4 cups  Pepperidge Farm Bordeaux cookie crumbs
• 1⁄4 cup butter, melted
• 1 (16 ounce) can whole berry cranberry sauce
• 2  teaspoons cinnamon
• 1⁄4 teaspoon clove
• 3 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 1  teaspoon cornstarch
• 4  eggs
• 1  teaspoon vanilla

Directions

1. Mix cookie crumbs and butter.
2. Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
3. Bake at 350 degrees for 10 minutes.
4. Cool completely.
5. Process cranberry sauce and spices in food processor or blender.
6. Set aside.
7. Beat cream cheese until smooth.
8. Add sugar and cornstarch; beat well.
9. Add eggs, one at a time, beating until just blended.
10. Stir in vanilla.
11. Pour 1/2 the batter into crust.
12. Spoon 1/2 the cranberry mixture over batter, swirl with knife.
13. Top with remaining batter.
14. Repeat with remaining cranberry mixture.
15. Bake at 350 degrees for 15 minutes.
16. Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
17. Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
18. Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
19. Remove from oven; cool completely on wire rack.
20. Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan.
21. Serve.